STICKY DATE CAKE WITH SALTED TOFFEE SAUCE

December 22, 2016 sassy kitchen

I can't believe it's already Christmas and this year is coming to a close. I'm spending time in rainy California with family, tons of christmas cookies and holiday music. This sticky date cake will be a beloved new addition to our usual Christmas morning cinnamon rolls (gf, of course), hot chocolate and quiche. These cakes couldn't be more festive if they tried, and I hope they bring some much needed cheer to your holiday gatherings.

STICKY DATE CAKE WITH SALTED TOFFEE SAUCE (Gluten-free) Makes 10 mini bundts

Date Cake:

1 1/2 cup chopped medjool dates
1 teaspoon baking soda
1 cup boiling water
1/2 cup coconut oil, liquified
1 teaspoon vanilla extract
2 tablespoons maple syrup
3 mandarins, zested + 2 tablespoons juice
1 cup almond flour
1/2 cup oat flour
1/2 cup arrowroot or tapioca flour
1/3 cup coconut or brown sugar
3/4 teaspoon ground cinnamon
1/4 teaspoon cardamom
1 teaspoon sea salt

Salted Toffee Sauce (Adapted from Nigella)

3/4 cup brown sugar
2 tablespoon maple syrup
3/4 stick butter, cubed
2/3 cup heavy cream
3/4 teaspoon flaky sea salt

Preheat oven to 350 degrees. Grease a mini bundt pan with coconut oil and set aside.

In a large mixing bowl, add chopped dates, baking soda and boiling water. Let mixture sit for about 10 minutes to soften.

Once dates have soften, using a masher or fork, mash the mixture until dates have broken down and sauce is thick, smooth-ish paste. Then, stir in coconut oil, vanilla, maple, and mandarin juice + zest.

In a separate mixing bowl, whisk together almond, oat, and arrowroot flour with sugar, spices and salt. Then, mix flour mixture into wet ingredients, a little at a time, until all dry ingredients are incorporated. Stir until well combined, then evenly divide among mini bundt cakes (filling until 3/4 full). Bake for 15-17 minutes or until edges are firm and cake bounces ever-so-slightly back. Set aside to fully cool in the pan before trying to remove.

To make toffee sauce: Put sugar, maple, and butter in a saucepan and slowly bring to a boil. Once sugar and butter have dissolved, let simmer/bubble for 3-4 minutes, then whisk in the heavy cream (carefully, it will bubble up). Mix in sea salt. Then, cook mixture over medium heat until thick, glossy and golden brown. Remove from heat. Store in a clean mason jar.

To serve: Top date cakes with warm toffee sauce. Serve immediately! Also, would be great with a dollop of creme fraiche or ice cream ;)

CREME FRAICHE PANNA COTTA WITH GINGER-ROSEMARY POACHED GRAPEFRUIT

November 28, 2016 sassy kitchen

Growing up in California, I never really had to deal with seasons, food or otherwise. We’re blessed to have perfect tomatoes and moderate weather almost all year long (75 on Christmas morning is a real thing). I never associated citrus with Winter until moving to the East coast where the weather is as erratic as the seasonality of food (I like it this way - more interesting). After the hype of Summer, when we’re all scrambling to use all the amazing produce, I almost look forward to the months of being limited to few fruits, and then almost entirely citrus. Constraint is good for the imagination.

Now that we’re shifting into the Winter months and holiday season, I’m thinking a lot about citrus recipes. This one, adapted from the beloved Splendid Table, is one of my favorites for special occasions. It’s a dessert perfect for entertaining (make ahead, easy/no-stress, 20 min to assemble) and looks completely impressive to your guests despite you doing very little. These ruby-red grapefruits are poached in warm, wintry flavors that really make this dessert the perfect holiday treat. Make this for your guests and bathe in the compliments ;)

Creme Fraiche Panna Cotta with Ginger-Rosemary Poached Grapefruit (serves 8) gluten-free

Adapted from Splendid Table

1 1/2 teaspoon unflavored gelatin
2 tablespoons cold water
3 cups heavy whipping cream
Pinch of salt
1 vanilla bean, de-seeded
1 teaspoon grapefruit zest
2 teaspoon lemon zest
1 teaspoon orange zest
2 tablespoons maple syrup
8 oz. (1 cup) creme fraiche

In a small dish, mix together gelatin and cold water. Set aside to “bloom” for about 5 minutes.

Add heavy cream, pinch of salt, vanilla, zest and maple syrup to a medium saucepan. Heat the mixture until just warmed, but not boiling. Stir in gelatin until completely dissolved. Remove from heat and let cool for 5 minutes.

Add creme fraiche to a large mixing bowl. Gently whisk in cream, a little at a time, until smooth. Divide mixture evenly between eight ramekins or jars. Chill for 4 or up to 24 hours.

Poached Grapefruit:

2 Winter Sweetz grapefruits, supremed
1/2 cup grapefruit juice
2 inch piece of ginger, grated or minced
2 sprigs rosemary
3-4 tablespoons maple syrup
Pinch of salt

Add supremed grapefruit slices to a small, shallow dish.

Add grapefruit juice, ginger, rosemary, maple and salt to a small saucepan. Warm mixture until hot to touch, but not boiling. Then gently, pour liquid over grapefruit segments, making sure they are completely submerged. Set aside for 5 minutes.

Then, top chilled panna cottas with poached grapefruit segments, and a drizzle of liquid. Serve immediately or chill again until serving.

THIS POST HAS BEEN SPONSORED BY WINTER SWEETZ. THANK YOU FOR SUPPORTING THE BRANDS THAT SUPPORT SASSY KITCHEN!

BLACK SESAME ICE CREAM

April 28, 2015 sassy kitchen

I've always found myself feeling a little like an outsider when it comes to defining my own "food philosophy." I seem to end up in a sweet spot between wholesome/health-inspired/allergen-free cooking and a more classical, technique-driven (and probably sugar-laden) sense of cooking.

I generally respond to extremes - those who throw themselves into what they do with complete abandon. I'm inspired by someone like Amy Chaplin as much as I'm inspired by the decadent-driven ways of Nigella Lawson. As much as I appreciate what might be the thing that sets me apart, it often leaves me feeling like I'm in a neither-nor world. Not quite fitting in on either side of the pond.

I barely adapted this amazing recipe to make the most decadent, dairy-filled ice cream ever. In celebration of extremes, heavy cream and in betweens.

DECADENT BLACK SESAME ICE CREAM (Serves 4-6) GLUTEN-FREE

ADAPTED FROM JUST ONE COOKBOOK

1/4 cup black sesame seeds, divided
5 tablespoons honey, divided
3 large egg yolks
1 teaspoon vanilla extract
1/3 cup granulated sugar
1/4 teaspoon sea salt
600ml heavy cream
Flaky sea salt, for serving

First, toast your sesame seeds - add to a skillet over medium heat. Stirring constantly, toast until they smell nutty and being making a crackling sound. Remove from heat and let cool.

In a food processor, add 3 tablespoons of sesame seeds and pulse until they begin to breakdown into a gritty paste. Add 3 tablespoons honey and pulse until smooth.

In a medium mixing bowl, whisk together egg yolks, sea salt, 2T honey, vanilla, sugar, sesame paste and reserved whole sesame seeds.

In a small saucepan, heat cream until hot, but not boiling. Slowly whisk the cream into the sesame mixture in a continuous, thin stream until well combined and smooth.

Put mixture back onto stovetop over medium-medium high heat until the custard reached 175 degrees. Then, remove from heat and add to a mixing bowl. I will often add the bowl to an ice bath to cool it down quicker, or you can let the mixture come to room temperature.

Chill in the fridge for 4-6 hours or until well-chilled. Add to an ice cream maker and churn for 25 minutes. Add to a baking dish or loaf pan covered with foil and chill two hours for the best texture. I love to serve this ice cream with another sprinkle of black sesame seeds and flaky sea salt.